Think of this as a grown-up surf n' turf. If you’re unable to find fresh horseradish, a little horseradish sauce would be fine. Make sure you get the freshest fish you can, and a piece of beef that has been nicely aged. You can do the chopping in advance.

With your sharpest knife, chop the fish and the meat into 2mm cubes and transfer to a bowl. Stir in the capers and season generously with salt and pepper. Drizzle over the olive oil and mix well so each piece is richly flavoured.

Transfer to plates, and sprinkle over the horseradish and pea shoots. Drizzle with a little extra oil before serving.

Think of this as a grown-up surf n' turf. If you’re unable to find fresh horseradish, a little horseradish sauce would be fine. Make sure you get the freshest fish you can, and a piece of beef that has been nicely aged. You can do the chopping in advance.

With your sharpest knife, chop the fish and the meat into 2mm cubes and transfer to a bowl. Stir in the capers and season generously with salt and pepper. Drizzle over the olive oil and mix well so each piece is richly flavoured.

Transfer to plates, and sprinkle over the horseradish and pea shoots. Drizzle with a little extra oil before serving.

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You ideally want to use dashi in the sauce, but it’s quite hard to find, so I’ve included instructions to make a dashi substitute using the prawn shells. I’ve used only prawns in this dish, but you can also batter a few vegetable slices as well – just make sure you cut them finely enough. Read more